BRAISED STUFFED ARTICHOKE A LA BARIGOULE
Provided by Molly O'Neill
Categories dinner, appetizer, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Use scissors to remove the thorny ends of the artichoke leaves. Use a knife to remove the stem so the artichokes will sit flat. In a heavy pot, combine the onion, carrot and garlic with 4 tablespoons of the olive oil over low heat and cook until the onion is tender and gold, about 10 minutes. Add the white wine and simmer 2 minutes. Add the artichokes, cover, and cook about 1 hour, until tender. Remove the artichokes from the pot and set aside; reserve the broth.
- Put the mashed potatoes in a mixing bowl. Mince the basil, and in another bowl combine it well with 2 tablespoons of olive oil. Whisk 3 tablespoons of the basil mixture into the potatoes, add salt and pepper and set aside. Use a spoon to remove the thistly choke from the center of each artichoke. Spoon the potato mixture into the center of each and set aside.
- Return the broth in the pot to the stove over medium heat. Add the asparagus and simmer 10 minutes. Add the tomato and olives and simmer 2 minutes. Put the artichokes back in the pot and cook until completely warm, about 5 minutes. Put each artichoke in the center of a shallow bowl. Whisk the remaining basil paste into the broth, gently ladle it around the artichokes, and serve.
Nutrition Facts : @context http, Calories 638, UnsaturatedFat 28 grams, Carbohydrate 41 grams, Fat 34 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 1455 milligrams, Sugar 8 grams, TransFat 0 grams
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amna khurram
kamna33@aol.comThis recipe is a bit too complicated for me. I think I'll try a simpler artichoke recipe next time.
ouadai achraf
achraf72@aol.comI love the flavor of the artichokes in this recipe. They're so rich and savory.
Ant Brown
brown_ant@gmail.comThis recipe is a bit pricey, but it's worth it for a special occasion. The artichokes are expensive, but they're so delicious.
Partho King
king-partho82@gmail.comThe artichokes were a bit tough. I think I should have cooked them for a little longer.
Tolee Bekele
tb17@hotmail.comI've made this recipe several times now, and it's always a crowd-pleaser. It's a great dish to serve at potlucks or parties.
R Music
r-music46@hotmail.comThis dish is perfect for a special occasion. It's elegant and impressive, but it's also relatively easy to make.
A To Z morning and night social studio
t@aol.comI made this recipe for my family, and they all loved it. Even my picky kids ate it up!
Aasish Basnet
aasish29@gmail.comThis recipe is a great way to use up leftover vegetables. I had some leftover carrots, celery, and onions, and they worked perfectly in the stuffing.
Md Fozor
fozor@yahoo.comThe artichokes were a bit too sour for my taste. I think I'll try using a different type of artichoke next time.
Ridwan Abdi
ridwan.abdi2@yahoo.comThis dish was delicious, but it was a bit more time-consuming than I expected. It took me about 2 hours to make, including prep time.
James Burns
james@yahoo.comI've never cooked artichokes before, but this recipe made it easy. The instructions were clear and concise, and the artichokes turned out great.
L√òRD GAMER YT
ytl@gmail.comThis recipe was a hit at my last dinner party! The artichokes were tender and flavorful, and the stuffing was perfectly seasoned. I will definitely be making this again.